This gorgeous pudding is so different with some beautiful Thai flavours that are light and summery.
For the rice pudding
1 cup (200g) arborio or risotto rice
3 cups (750ml) water
1 vanilla bean, split and seeds scraped
2 cups (500ml) coconut milk
¼ cup (55g) caster (superfine) sugar
4 mango cheeks, halved
For the palm sugar and lemongrass syrup
1 cup (250ml) water
½ cup (60g) grated palm sugar
2 stalks lemongrass, trimmed and bruised
– To make the lemongrass syrup, place the water, palm sugar and lemongrass in a medium saucepan over high heat and bring to the boil. Reduce heat to low and simmer for 15–20 minutes or until syrup has thickened. Remove lemongrass and set aside.
– Place the rice, water and vanilla in a medium saucepan over high heat and bring to the boil. Reduce heat to low and simmer for 10 minutes or until most of the water is absorbed.
– Add the coconut milk and sugar and stir to combine. Reduce heat to low, cover with a tight-fitting lid and cook for a further 5–8 minutes or until the rice is cooked. Top pudding with syrup and serve with mango halves.
Recipe by Donna Hay